Pumpkin Pie: Gluten And Dairy Free

As promised, here’s is my gluten and dairy free pumpkin pie. I am not a huge pumpkin fan, but many of my family members are, so I like to bring an allergy friendly pie. First you need to make the crust!

Combine the following:

1 cup of almond flour

1 cup of brown rice flour (you can do all almond if your avoiding grain)

1 egg

2TBSP of coconut oil (you can use butter if your not dairy free)

pinch of salt

mix together until you have a firm ball of dough. Press it into the pie pan until you have a thin layer of dough covering the dish.

Next you need to make your filling! I roasted a pumpkin but you can used canned pumpkin as well.